Red River College unveils new malt miso made from beer-brewing byproduct

Red River College

Red River College partnered with two local microbreweries today to unveil a new culinary invention — miso made from spent grain — at an event showcasing the College’s growing Culinary Research and Innovation program, and its impact on food creation in Manitoba.

Partners from the province, federal government and industry were among the special guests at today’s miso soup tasting at Paterson GlobalFoods Institute, the hub of RRC’s culinary research and education activities.

“This miso project is a really innovative partnership that links Manitoba’s dynamic microbrewery industry with local culinary arts and research,” says RRC President Paul Vogt.

RRC teamed up with Farmery Estate Brewery and Torque Brewing to test methods for using spent grains from the beer-brewing process to produce miso, putting a new twist on an ancient culinary tradition. Other partners included the Manitoba Agri-Health Research Network (MAHRN) and the University of Manitoba’s Food Science department.

“The Government of Canada is proud to support scientific research and innovation that creates opportunities for the agri-food industry,” says Agriculture and Agri-Food Canada Minister Lawrence MacAulay. “Finding alternative ways to use agricultural products and increase their value helps create good jobs and grow the middle class in Canada.”

Since 2014, RRC has been ramping up its culinary research through new partnerships with industry and support from federal and provincial governments. That growth has led to many new innovations with local producers.

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